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Finalists announced for Fonterra Proud to be a Chef 2013

Finalists announced for Fonterra Proud to be a Chef 2013

Finalists have been announced for the Fonterra Proud to be a Chef 2013 mentorship program, which will see 32 apprentice chefs from Australia and New Zealand attend three days of master classes delivered by world-leading chefs and industry experts in Melbourne next year.

The competition is designed to publicly recognise and reward the dedication and commitment of apprentice chefs, with one standout finalist set to receive the major prize of an international culinary scholarship tailored to their individual aspirations as a professional chef.

The lucky finalists include:

  • Rosie Firth, Canberra, ACT
  • Cecilia Tibbertsma, Sydney, NSW
  • James Milazzo, Sydney, NSW
  • Jesse-Dylan Oakley, Kurri Kurri, NSW
  • Katherine Offner, Tamworth, NSW
  • Kirra Parsons, Bega, NSW
  • Maddison Gibbs, Dubbo, NSW
  • Peter Travernese, Ryde, NSW
  • Sebastian Vella, Campbelltown, NSW
  • Kristin Bonney, Darwin, NT
  • Andrew Shackleton, Brisbane, QLD
  • Bethany Sheather, Brisbane, QLD
  • David Warne, Rockhampton, QLD
  • Mitchell Snell, Mooloolaba, QLD
  • Kathryn Holmes, Mount Gambia, SA
  • Bevin Groves, Launceston, TAS
  • Daniel Garwood, Hobart, TAS
  • David Obudzinski, Melbourne, VIC
  • Emily Petrelli, Melbourne, VIC
  • Hayley McLean, Frankston, VIC
  • Hoang Le, Waverley, VIC
  • Jacob Hoskin, Melbourne, VIC
  • Kylie Spratling, Melbourne, VIC
  • Rory Greenwood-McNair, Melbourne, VIC
  • Tristam May, Shepparton, VIC
  • Joshua Skipworth, Perth, WA
  • Lauren Watson, Perth, WA
  • Nicholas Young, Margaret River, WA
  • Jonny Bell, Auckland, New Zealand
  • Nickolas Han, New Plymouth, New Zealand
  • Stephanie Pierce, Millers Flat, New Zealand
  • Wingo Lam, Auckland, New Zealand

The master classes, held from 25 to 28 February 2013, are part of an all-expense paid trip to Melbourne where finalists will be wined and dined at award-winning Melbourne restaurants.

This year, finalists will have the opportunity to learn from:

  • Teage Ezard, Owner of Ezard, Gingerboy and Black by Ezard
  • Leigh Power, Head Chef at Gingerboy
  • Peter Wright, National President of the Australian Culinary Federation

Fonterra Proud to be a Chef
 coordinator, Carolyn Plummer, said the standard of entrants this year was unbelievably high and a record number of applications were received.

“This mentorship program provides apprentice chefs with an exciting and unique opportunity outside their regular work environment where they can be taught and inspired by some of Australia’s top industry icons,” she said. “Fonterra is proud to support the best and brightest Australian and New Zealand apprentice chefs, and through this program we hope to encourage them to stick with their culinary passion.”

Sonja Dawson, winner of Fonterra Proud to be a Chef 2012, said the competition was a huge boost to her career and has made her more employable. Sonja received placements in New York City at Per Se – the sixth ranking restaurant in the world, and at the famous Payard Bakery. She had the opportunity of a lifetime working under world-renowned chefs Thomas Keller andFrancois Payard.

Applicants were evaluated based on their demonstrated passion and commitment to food servicing, as well as their goals, aspirations and an original recipe.

Industry greats such as George Calombaris – MasterChef judge and owner of The Press Club and Matthew Macartney – Executive Chef at Chateau Yering are just two alumni of the competition, which is now in its 14th year.


 Source: Fonterra Foodservices, 12 December 2012


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